Making Moscato and Nebbiolo using frozen Vino Superiore must
November 30, 2015 In August 2014, I made some 2011 and 2013 Sangiovese wines using frozen must from Vino Superiore. Although I have not yet bottled the wine, taste tests… Read more »
Author Archives: Daniel
Making Wine Using the FastFerment – Week 4
On November 23, almost a whole month after I inoculated my Sauvignon Blanc in the FastFerment vessel, fermentation has completed; the final SG read 0.995. Taking a hydrometer reading was… Read more »
Using your Vinmetrica analyzer to measure oxygen levels and make greater wines
Measuring and controlling oxygen, and more specifically, dissolved oxygen (DO), throughout the winemaking process should be part of every winemaker’s quality control protocol, much like free sulfur dioxide (SO2) levels…. Read more »